Sunday Brunch: 'Egg' Salad

INGREDIENTS:
3/4 Package x-firm Tofu
2 slices Onion (or 1 chopped green onion)
1 tbsp Veganaise (or other vegan mayo)
1 generous tsp Turmeric
1/2 tsp Cumin
dash Cayenne (depending on your heat tolerance/preference)
1 tbsp water (if needed)
Paprika & Dill for topping


Crumble the tofu into a blender (i used a hand blender). Chop onions and add, along with spices (except for topping spices, leave out water at first) to the blender. Blend on pulse, shaking to mix up as much as possible (use water if too thick).

When mostly smooth (nice to have a few chunks), spread out over toast, bread or crackers and top with a dash of paprika and dill. Also enjoy in a sandwich with sprouts or whatever else you like!

*optional - add chopped celery to achieve the crunchiness of original egg salad.

Sunday Brunch: Breakfast Burrito

INGREDIENTS:
5 Whole Wheat Tortillas
1 brick Medium Tofu*
1/2 tsp Turmeric
1/4 tsp Cumin
1/4 cup Red Onion, chopped
1/2 cup Mushrooms, chopped (your favourite type)
1 cup Other Veggies, chopped (peppers, spinach, tomatoes, anything works)
Daiya or other Vegan Cheese substitute, to taste
Mango Salsa, to taste (2 parts mango:1 part red pepper:1/3 part green onion:1/16 part lime juice:1/8 part olive oil, optional 1/8 part cilantro)


*Some people can't stand medium tofu, i like it for the 'egg' in this application. If you don't like it, use extra firm tofu and crumble it instead.

In a small pan in oil over medium heat, break medium tofu into small chunks and saute. Add the turmeric and cumin, stir frequently until mixed. Meanwhile, saute mushrooms in a larger pan until they begin to shrink a bit. Add other vegetables and cook over medium until all veggies are to your desire. If you are using tomatoes, add at the end if you want them warm, or just add in uncooked.

Put some of each the tofu and veggies into a tortilla with some 'cheese' and chopped red onion and warm in the oven until 'cheese' melts. Add in mango salsa and wrap up, enjoy!